首页> 外文期刊>journal of food science >Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi
【24h】

Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi

机译:Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi

获取原文
       

摘要

ABSTRACTRaw menhaden surimi (Brevoortia tyrannus) was examined to determine the incidence ofClostridium botulinumspores. Seven of 565 test portions (1.2) were positive for type E spores. The thermal death time (TDT) tube method was used to determine the heat resistance ofC. botulinumtype E spores inoculated into the remaining 558 negative portions. Calculated mean D‐values in mm were 8.66 at 73.9°C, 3.49 at 76.7°C, 2.15 at 79.4°C, and 1.22 at 82.2°C. The z‐value of the phantom TDT curve was 9.78Co. Our data indicate previously reported minimal time/temperature thermal processes used to set surimi gel provide an adequate margin of safety with regard toC. botulinu

著录项

获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号